I meant to take a picture of these beauties, but we devoured them too quickly. They were seriously that good and healthy might I add, since they are not fried in oil. I love the crunch from the almonds in every bite. We will definitely be adding these to our dinner rotation more often. It was a much simpler process than the usual pan fried nuggets we do with an easy clean up. I will have to consider doubling the recipe for my family of six.
1 pound chicken tenders
1/2 cup sliced almonds
1/4 rice flour
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 1/2 tsp extra virgin olive oil
Preheat oven to 475 degrees
Line baking pan with foil and spray with cooking spray. In a food processor mix almonds, flour, paprika, garlic powder, dry mustard, salt and pepper. Process until almonds are finely chopped. Then drizzle in oil and blend until combined. Transfer mixture to a shallow dish.
Whisk eggs in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture and turn to coat evenly. Place chicken on baking sheet and coat with cooking spray.
Bake the chicken fingers until golden brown, crispy and no longer pink inside. About 20 to 25 minutes.